Corn and Cashew Nut Curry Recipe

By | Published | Corn, Curries and Gravies | No Comment

Kaffir Lime Leaves – 2
Vegetable Oil – 2 tblsp
Shallots – 4, chopped
Cashew Nuts – 1 cup
Thai Red Curry Paste – 1 tsp
Potatoes – 400 gms, peeled and cut into chunks
Lemon Grass Stalk – 1, finely chopped
Tomatoes – 200 gms, chopped
Boiling Water – 2 1/2 cups
Whole Kernel Corn – 1 cup
Celery Sticks – 4, sliced
Tomato Ketchup – 1 tblsp
Light Soy Sauce – 1 tblsp
Palm Sugar – 1 tsp
Combination of 2 parts Soy Sauce and 1 part Lime Juice (or use Thai Fish Sauce)- 1 tsp
Spring Onions – 4, thinly sliced
Fresh Basil – small bunch, chopped

1. Remove the central rib from the kaffir lime leaves. Roll the leaves into tight cylinders and using a sharp knife, slice through the cylinders to give thin strips.
2. Heat the oil in a large, heavy pan. Add the shallots and stir-fry over a medium heat for 2-3 minutes, until softened. Add the cashew nuts and stir-fry for a few minutes until golden.
3. Stir in the red curry paste. Stir-fry for 1 minute then add the potatoes, lemon grass, tomatoes and boiling water.
4. Bring back to the boil, then reduce the heat to low, cover and simmer gently for 15-20 minutes or until the potatoes are tender.
5. Stir the corn, celery, lime leaves, tomato ketchup, soy sauce, sugar and soy sauce-lime juice combination into the pan. Simmer for a further 5 minutes until heated through, then spoon into warmed serving bowls. Sprinkle with the sliced spring onions and chopped basil and serve.

Feel free to comment or share your thoughts on this Corn and Cashew Nut Curry Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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